THE GREAT BRITISH BREAKFAST BAP
Set yourself up for the day with a filling breakfast bap that features sausages, chips, bacon, beans and an egg to give you a big energy boost
Provided by Barney Desmazery
Categories Breakfast, Brunch, Treat
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
- Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
- Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.
Nutrition Facts : Calories 612 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium
TRADITIONAL BRITISH BAPS RECIPE
Baps are soft white buns that make for excellent sandwiches. It may seem like making a batch of baps from scratch is a lot of effort to go through for a simple sandwich, but as when it comes to sandwiches, God is in the details.
Provided by Sydney Oland
Categories Breakfast Mains Sandwiches Bread
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Place 2/3 cup milk and water in a microwave-safe bowl and microwave for 30 seconds; the mixture should be lukewarm. Sprinkle yeast and sugar over the warmed milk mixture and let sit until frothy, about 3 minutes.
- Sift salt with flour into a large bowl. Gently mix the yeast mixture with a fork, then pour over flour; mix with a wooden spoon until dough forms, then knead the dough lightly with your hands. Form the dough into a ball and place into an oiled bowl. Cover with a tea towel and let dough double in size, about 90 minutes.
- Adjust oven rack to middle position and preheat to 425°F (220°C). Punch down the dough and divide it into 8 portions. Form these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap, making sure that the wrap is touching the dough to prevent a skin from forming. Let rise for an additional 15 minutes.
- Remove plastic wrap, then brush tops and sides of baps with remaining tablespoon milk, and sprinkle with flour. Bake until baps are puffed and golden, about 15 minutes. Remove from oven and allow to cool on a rack. Baps are best the day they are made but can be stored in a plastic bag or covered container at room temperature for up to 2 days. Reheat in a 350°F (180°C) oven for 5 minutes to refresh. Use baps for sandwiches.
Nutrition Facts : Calories 194 kcal, Carbohydrate 38 g, Cholesterol 2 mg, Fiber 2 g, Protein 6 g, SaturatedFat 0 g, Sodium 541 mg, Sugar 2 g, Fat 2 g, ServingSize makes 8 baps, UnsaturatedFat 0 g
THE GREAT BRITISH BACON BUTTY - BACON SANDWICH
The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a "Bacon Butty", that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce! Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst it's still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.
Provided by French Tart
Categories Breakfast
Time 9m
Yield 1 Bacon Butty, 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
- Cook until crispy, but not burnt or too dry.
- (You can also fry the bacon in a pan if you wish).
- Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
- Add sauces to taste.
- Enjoy!
- The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
- The Scientist's Formula:.
- Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
- They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
- A shortlist was then tested with computers to measure the texture of each sandwich.
- Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
- The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.
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